CUBAN-STYLE BURGERS ON THE GRILL
Steps:
- Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.
- Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.
CUBAN-STYLE PORK BURGERS
Provided by Food Network
Time 25m
Yield 6 burgers
Number Of Ingredients 12
Steps:
- Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, onion, green pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare a grill for direct cooking over medium-high heat, about 450 degrees F. Grill burgers, with the lid closed, for 5 minutes. Turn and finish cooking for 4 to 5 minutes more, until cooked through or until the internal temperature reads 160 degrees F on a digital meat thermometer. Remove from grill. Toast buns on the grill, about 1 minute per side. Build burgers on buns with 1 1/2 tablespoons dressing, 1/3 cup shoestring potatoes and one lettuce leaf. Serve immediately.
Nutrition Facts : Calories 510, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 115 milligrams, Sodium 1070 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 34 grams
CUBANO PORK SANDWICHES
When a hungry crowd's coming over, we plan a day ahead to make our juicy pork sandwiches. I call the sauce "mojo" because the zingy flavors are magic.-Theresa Yardas, Sheridan, Indiana
Provided by Taste of Home
Categories Lunch
Time 9h45m
Yield 24 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, mix the first 5 ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat; wrap in plastic. Refrigerate, covered, 24 hours., In a large saucepan, combine onion, wine, juices, bay leaf and seasonings. Bring to a boil. Reduce heat; simmer, covered, 45 minutes. Strain sauce, discarding onion and seasonings., In a large skillet, heat oil over medium heat. Brown roast on all sides; drain. Transfer to a 6-qt. slow cooker. Pour sauce over meat. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through., Preheat oven to 325°. Split bread horizontally. Hollow out bottoms of loaves, leaving 3/4-in. shells. Spread relish and mustard inside shells. Layer with meat and cheese. Replace tops., Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices.
Nutrition Facts : Calories 368 calories, Fat 16g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 648mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
CUBAN SANDWICH BURGERS
My mom would make these Cuban burgers when we would visit her in Florida. They are a take on the real Cuban sandwich. My kids love them. My boys could eat two of these monsters in one sitting. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Prepare grill for medium heat. Place a large cast-iron skillet on grill grates., In a large bowl, combine beef, pork, lemon juice, 1/2 teaspoon garlic salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. , Combine mayonnaise, mustard, remaining 1/2 teaspoon garlic salt and 1/4 teaspoon pepper; spread over cut sides of buns. Place burgers on bun bottoms; top with Swiss cheese, ham, pickles and bun tops. Using oven mitts, carefully place preheated skillet on sandwiches. Grill sandwiches, covered, until buns are browned and cheese is melted, 5-8 minutes.
Nutrition Facts : Calories 690 calories, Fat 44g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 1706mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.
CUBAN-STYLE ROAST PORK
Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.
Provided by Michele Kerr Fielding
Categories World Cuisine Recipes Latin American Caribbean
Time 2h48m
Yield 8
Number Of Ingredients 11
Steps:
- Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
- Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
- Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
- Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
- Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g
CUBANO PORK TENDERLOIN
Came up with this when I happened to have deli ham and a pork tenderloin laying around. Choose a pan large enough for the tenderloin.
Provided by vpecchia
Categories Main Dish Recipes Pork Ham
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat 1/2 tablespoon oil an oven-proof pan large enough to fit the tenderloin over medium-high heat. Add onion and garlic; saute until just starting to brown, about 5 minutes. Remove from heat and stir in parsley and mustard. Transfer to a bowl and season with pepper.
- Place tenderloin on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place pork between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Trim any extra pieces so the tenderloin is rectangular.
- Chop the pork trimmings finely and add to the onion mixture. Spread onion mixture onto pork. Lay ham slices over it and sprinkle Gruyere cheese on top. Roll tenderloin up along the long side. Tie with cotton kitchen string. Season with salt and pepper.
- Heat remaining oil in the same pan over medium-high heat. Sear tenderloin in the hot oil until browned, 3 to 5 minutes per side.
- Transfer pan to the preheated oven and bake until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (71 degrees C), 25 to 30 minutes. Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 3.2 g, Cholesterol 115.2 mg, Fat 24.8 g, Fiber 0.4 g, Protein 35.5 g, SaturatedFat 10.6 g, Sodium 653.4 mg, Sugar 0.8 g
CUBANO PORK BURGERS
Make and share this Cubano Pork Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- In a big bowl, mix the ground pork, half the chopped garlic, half the orange zest, cumin, coriander, mustard, hot sauce, salt, and pepper.
- Evenly divide meat mixture into 4 portions; form 4 large patties about 1-inch thick.
- Preheat a skillet with 2 tablespoons vegetable oil over med-high heat.
- Add patties to hot skillet; cook for 6 minutes.
- Flip and top each patty with three pickle slices, a slice of ham, and a slice of cheese.
- Cook patties for another 5-6 minutes.
- Place a foil tent over the pan for the last 2 minutes or so to ensure the cheese melts and the fixings heat up.
- While the patties are cooking, make the slaw: preheat a large skillet with the remaining vegetable oil.
- Add the remaining garlic and sliced onion to the hot oil; cook for 1 minute.
- Add in the remaining zest, orange juice, red wine vinegar, and honey; continue cooking for 1 minute.
- Turn the heat off and add the coleslaw mixture, red bell pepper, cilantro, parsley, and salt/pepper to taste, tossing to coat in the warm dressing.
- Serve burgers on Portuguese rolls with the sweet orange warm slaw on top of the burger and alongside.
Nutrition Facts : Calories 908.6, Fat 63.5, SaturatedFat 22.2, Cholesterol 212.5, Sodium 536, Carbohydrate 22.5, Fiber 4, Sugar 14.8, Protein 61.7
CUBANA PORK BURGERS
Second prize winner of the 1997 Build a Better Burger contest. By Gloria Piantek, Skillman, New Jersey.
Provided by ratherbeswimmin
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- To make the salsa: combine all the salsa ingredients together in a bowl; mix well.
- Cover and refrigerate until ready to serve.
- To make the spread: combine the mayonnaise and mustard together in a small bowl; blend well; cover and refrigerate until ready to serve.
- To make the burgers: Chop the ham in a food processor; add in the beans, chiles, and garlic; process until finely chopped.
- Transfer mixture to a large bowl; add in the pork, chile powder, cumin, and salt.
- Handling the meat as little as possible to avoid compacting it, mix well.
- Divide the mixture into 4 equal portions; form the portions into patties to fit the buns.
- When the grill is ready, brush the grill rack with vegetable oil.
- Place the patties on the rack, cover, and cook, turning once, until done to preference-4-5 minutes on each side for medium.
- During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
- During the last 2 minutes of cooking, top the patties with the cheese to melt.
- To serve the burgers: spread the mustard mixture over the cut sides of the bun tops.
- On each bun bottom, spread a layer of salsa; then top with a lettuce leaf, a patty, and more salsa.
- Add the top buns and serve.
Nutrition Facts : Calories 626.2, Fat 33.1, SaturatedFat 12.3, Cholesterol 103.9, Sodium 1923.5, Carbohydrate 44.5, Fiber 7.7, Sugar 8.1, Protein 38.9
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